I have been requested to do a clone of Goose Islands classic Christmas Ale (2008-2009 version) for the Holidays. Luckily someone had emailed John Hall a few years ago and got some guidance as to malt/hop bill and stats. But I'd like some help in fleshing it out so I can preorder my yeast. Here is what I have so far Batch: 1.25gal OG/FG/ABV: 1.064/1.018/5.94% (assuming WY1768) Extract .75lb Amber DME (to use it up) 1lb Pilsen DME Steeping Grain 5oz C-120 3oz Briess Extra Special 1oz Dark Chocolate 3oz Carapils (for head) Hops .5oz Glacier@30 1oz Willamette@5 Yeast: (need help here) Per Hall GI used their house yeast. I looked on the Wyeast site and they recommend an odd bunch for Christmas beers including Belgians and a lager yeast. Here were the best options WY1728 - Scottish (leaning here) WY1469 - West Yorkshire WY1332 - Northwest WY 1318 - London III WY 1084 - Irish I am also considering a couple dry yeasts Notte M15 Empire Mr. Hall made no mention of spices added but I always taste cinnamon and nutmeg. I had planned to steep mulling spices for a few minutes either before boil or at the last minutes of boil. Thanks everyone!
I"m not familiar with this beer. Is it like the Anchor Xmas brews, which just a suggestion of spice, or like Harpoon's Xmas beer, which tastes like pumpkin pie spice.
This is the precursor to the "festivity ale". They never came out and said if there are spices or not but I taste mild cinnamon/cloves/nutmeg
